By Suprita Mitter
January 22, 2025
Cooking chole without onion and garlic offers a lighter yet flavourful variation of the dish. Using aromatic spices, tomatoes, and a touch of ginger enhances the taste while maintaining its rich, hearty essence. It's perfect for fasting or traditional, sattvic meals.
2 tomatoes, pureed 1 green chilli 1 inch ginger, grated 1 tsp cumin seeds 1 tsp coriander powder 1 tsp cumin powder
1 tsp garam masala 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp amchur (dry mango powder) Fresh coriander leaves 2 tbsp oil Salt Water
Drain and rinse the soaked chickpeas. Pressure cook with salt and water for about 4-5 whistles.
Heat oil in a pan. Add cumin seeds and allow them to crackle. Add grated ginger and sauté for a minute.
Pour in the pureed tomatoes, green chilli, and cook until the oil separates from the mixture.
Add turmeric, red chilli powder, coriander powder, cumin powder, and garam masala. Cook for 2-3 minutes.
Add the cooked chickpeas along with the water. Stir and simmer for 10-15 minutes then ddd amchur. Garnish with fresh coriander and serve hot.